Doovl Dog

The following is a clone of Duvel. I brewed this a year ago after
extensive research. Fermentation info as well as specific ingred-
ients were provided by the Duvel web site. Duvel is what they call
a "high fermentation beer." Do not confuse this with a "low ferment-
ation beer" which is what they consider a lager to be. The real key
to this recipe is the yeast strain and the fermentation temps. The
temperatures are very high and they need to be in order to stay true
to the brewery's methods. I would only change one thing next time.
I would shift the hop ratio slightly in favor of bitterness while
keeping the total IBUs the same. This would bring out more yeast
characteristics which is part of the true flavor profile. Also use
dextrose not candy sugar. Although other clone recipes mention
candy sugar I have never seen it as an "official" ingredient.

Brewer:	Bill Maynard		Email:	Walry@juno.com
Beer:	Doovl Dog		Style:	Belgian Strong Ale
Type:	All grain		Size:	5.75 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	26 IBU
OG:	1.074		FG:	1.012
Alcohol:	8.0% v/v (6.3% w/w)
Water:	1.25 tsp Gypsum per 5 gal., .5 tsp Epsom salt per 5 gal., .25 tsp. salt per 5 gal. One drop of lactic acid per gal. of Sparge water.
Grain:	10 lb. 3 oz. Belgian Pilsner
Mash:	86% efficiency
	Double decoction with first rest at 148°-145° for 25 min. Decoction#1 156-154° for 20 min. Boil 30 min. Combine at 152° for 60-90 min. Decoction#2: .5 mash (thin) boil for 5 min. Combine for 168° Mash- out.
Boil:	90 minutes	SG 1.059	7.25 gallons
	2 lb. 9 oz. Corn sugar
	Dextrose (NOT CANDY SUGAR) was added to the boil with 45 min. remain- ing. I thought that the large amount was a mistake but it ended up tasting absolutely fine. Not at all cidery. This addition is the entire reason that Duvel has the mouth feel of a conventional beer yet pack a high alcohol punch.
Hops:	1.5 oz. Styrian Goldings (4% AA, 60 min.) 1.5 oz. Saaz (3.5% AA, 10 min.) .5 oz. Styrian Goldings (4% AA, 10 min.) .5 oz. Saaz (aroma)
Yeast:	WYeast 1388. Use tons. I stepped it up three times before pitching due to the high gravity. Be sure to airate thoroughly. Another packet will be needed for priming.
Log:	Ferment in primary at 79-68° for 10 days. Rack to secondary and con- tinue to ferment at 79-68° for 6-7 days until fermentation slows con- siderably then gradually lower to 30.2° over 3 days. Hold for 4 weeks. At bottling time add a packet of yeast and 3.29 oz. dextrose and prime at 72° for 10-14 days. Mature at 42°-43° for 6 weeks.
Carbonation:	2.2 volumes	Corn Sugar: 3.36 oz. for 4.4 gallons @ 75°F
	This beer is highly carbonated and should pour almost like gingerale.
Tasting:	Wonderful. The color of sunshine. Medium mouthfeel. Plenty of hop flavor. Needs to be a bit more bitter. See notes above. Nice warm- ing effect from the alcohol. A real winner.

Recipe posted 03/13/01.